Top Review by

This is very good, but it doesn't cook in 15 to 20 minutes. When I first read the recipe, I thought there's no way that's possible since rutabagas are very hard vegetables when raw. I left off the cheese and bread crumb topping and baked the vegetable mixture for about 30 minutes, then added the topping and baked another 15. It came out perfect.

Top Review by

This is very good, but it doesn't cook in 15 to 20 minutes. When I first read the recipe, I thought there's no way that's possible since rutabagas are very hard vegetables when raw. I left off the cheese and bread crumb topping and baked the vegetable mixture for about 30 minutes, then added the topping and baked another 15. It came out perfect.

Directions

heat oven to 400.

In a large 5L saucepan, melt butter over medium heat. Cook onion, garlic, vegetables and fennel seeds for 20 minutes or until onions and garlic are golden. Salt and pepper to taste and transfer to an ovenproof dish.

In a bowl, combine cheese, melted butter, breadcrumbs and parsley. Salt and pepper to taste.

Top vegetables evenly with cheese mixture. Bake 15 to 20 minutes or until vegetables are soft and cheese topping is golden and crusty.

Note: The croustade may be prepared ahead and baked or reheated just before serving.